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Coconut Iced Chocolate recipe by SHOTT Beverages
Coconut Iced Chocolate
Ingredients
- 20mL SHOTT Coconut
- 20mL SHOTT Chocolate
- 50g Ice
- 100mL Full Cream Milk or Non Dairy Alternative
- Garnish: Milk Foam and Chocolate Powder
Method
- Fill a glass with ice.
- Pour the SHOTT Chocolate and SHOTT Coconut over the ice and top with the full cream milk.
- Stir to combine and garnish with the milk foam and chocolate powder.
- Serve & enjoy.
Quick to serve and simply refreshing. SHOTT syrups offer an all natural syrup that compliments hot and cold beverages. The SHOTT Double Chocolate powder compliments their range by keeping it clean & simple. The perfect topping for this Coconut Iced Chocolate. SHOTT Beverages produce a large range of all natural coffee, hot chocolate, light & pulp fruit syrups.
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